Halloween polenta dippers
Makes: 16-20
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Halloween polenta dippers
Stamp out spooky shapes in polenta for your Halloween spread
Makes: 16-20
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
95Kcal
Fat
4gr
Saturates
2gr
Carbs
11gr
Sugars
0gr
Fibre
0gr
Protein
3gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 40g butter
- 1 litre veg stock* (using 1 cube) - use gluten free if required
- ½ tsp fine sea salt
- 250g polenta
- 75g Parmesan, or vegetarian alternative, finely grated
Step by step
Get ahead
Prepare to the end of step 3 up to 2 days ahead, cover and chill.
- Melt 25g of the butter. Brush a little around a shallow baking tin or dish, about 20 x 30cm. Reserve the remaining melted butter.
- Bring the stock to the boil in a large pan and add the salt. Tip in the polenta in a stream and cook, stirring constantly, for 2 minutes or until it is thick enough to stand a spoon in. Take off the heat. Mix in the Parmesan and remaining 15g of the butter then spread out evenly in the greased dish. Leave to cool then chill until firm.
- Use Halloween cutters to stamp out shapes, transfer to a greased baking tray. Squish any trimmings back together then cut out more shapes. Brush with the remaining melted butter.
- When ready to cook, preheat the oven to 220°C, fan 200°C, gas 7. Bake for 20-25 minutes until hot and slightly crisp.
